Skinless chicken breasts get a potent coating of orange juice and molasses before baking.

Everyday Food, January/February 2004


Recipe Summary

15 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.

  • Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.

  • Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.


Reviews (3)

Rating: Unrated
Well, if you measure and boil the glaze till it is reduced to 1/2 cup, can not figure out why lammypie had it so runny?. I bet you missed reading the directions to boil it down first? Oh yeah, you can use honey if you are out of molasses. I much prefer the molasses though.
Rating: Unrated
my mixture did not come out like a glaze it was very runny. So needless to say it just ran on the pan the chicken just tasted like chicken.
Rating: Unrated
This was REALLY, REALLY GOOD! At first, I was like, "Ew, orange w/chicken," but it was late and I had to make something; but, I was pleasantly surprised! (I did cheat and use orange juice!) It was so easy. You could def. do it on a grill as long as you keep the temp low enough not to burn the glaze. It tasted like I spent all day making it. DEF. TRY THIS ONE!